(Make-Ahead!) Keto Hot Pockets 🔥 gluten free & dairy free

These gluten free and keto hot pockets are an ideal easy breakfast treat (for when you need a little break from eggs!). Make ahead, freeze, and bake on command!

(Make Ahead!) Gluten Free & Keto Hot Pockets

Gluten Free & Keto Hot Pockets

A Non-Egg Breakfast Ideal!

OK so you can very well have these keto hot pockets anytime of day, but I find them particularly handy for non-egg breakfasts treats (and quick lunches!). Whip up a large batch, and simply bake straight from the freezer when the need arises.

The (Dairy Free & Keto!) Dough

I’m using our famous Crazy Keto Dough (for everything!) here. It’s easy-peasy to whip up, dairy free, and you can leave the dough in the fridge for 3-4 days (i.e. you can whip up individual batches of several things!).

The Flours

I like a mixture of super fine almond flour (Anthony’s super fine is awesome) and coconut flour (again Anthony’s, best taste and texture by a mile!). Add a touch of xanthan gum, baking powder, and we’re golden.

No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.

For the keto dough:

Filling suggestions (see more in post)

Instructions

For the keto dough:

Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).

For the hot pockets:

Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.

Break the dough into six 1 1/4” balls (30g a piece). Roll out between two sheets of parchment paper with a rolling pin or using a tortilla press. Use the dough ASAP, so it remains sticky and you can close the hot pockets easily (it dries out after 10-15 minutes at room temp and you would have to re-roll it).

Assemble hot pockets by spreading mustard on the dough, adding a layer of cheese, followed by ham and more cheese. Add a second piece of dough on top and press around to seal closed. Trim edges with a pastry cutter or knife (see post for pics), and re-use the scraps of course. You can freeze the pockets at this point for a month or two.

Place hot pockets in prepared tray, brush with egg wash (optional, for a golden sheen). Bake for 20-25 minutes, until golden all over.

These guys are best served warm and straight from the oven, but they also do re-warm quite well.

Recipe Notes

Please note that nutrition facts below are estimated for the dough only. Having said that, net carbs should still be close to 5g net per keto hot pocket if filling with things like ham and cheese.

Paola, I can’t say thank you enough for your wonderful recipes! I just started eating low carb to lose weight and to eat a bit healthier and I truly thought I would never have anything close to bread again. WELL, I tried your recipe and it is wonderful! You have helped me and my family to eat better without sacrificing flavor and taste. THANK YOU SO MUCH and keep up the great work. I will definitely buy your book to help you continue the amazing recipes.

Hi, These really do sound amazing. I’ve never seen xanthan gum in the baking aisle. Is this necessary? Should I be looking in a health food store for it? Is there an alternative? Any help is greatly appreciated!

You can also get it from Amazon. It is worth the trouble….makes a huge difference in low carb baked goods. Adds the feel of elasticity that low carb doesn’t have per no gluten. A bag will last you a year.

Ham and gruyere made the prefect filling for these! Bit like a Croque Monsieur without the béchamel sauce (I haven’t figured out how to do a keto version of béchamel). Perfect for breakfast, lunch, brunch, snack, even dinner! Thanks for another awesome recipe Paola!!!!!

P.S. your chili empanadas went with me on a flight this weekend. It was nice to have a filling hand pie during a long layover surrounded by all those airport food joints. First time in over a year I didn’t starve before reaching my destination 😊

Everything in a béchamel is “keto” except for the flour. I make mine using “keto flour” (no almond or coconut flour) adopted from @keto.luna on IG. It’s a 1:1 substitute for real flour. Happy cooking 🙂

I follow all of your baking recipes EXACTLY, weighing and measuring, without substitutes.

This dough recipe is ON POINT! It came out perrrrrfect for hot pockets! Yay! I easily doubled the recipe to make 6 hot pockets.

To keep the carb count accurate, I weigh the whole dough ball first, and then divide the dough into 12 bits and measure each one, so every ball is the same weight. That way, I can make a batch for the week and keep logging into MFP day-by-day and I know I am getting the same carb count every time! Likewise, I also weigh my fillings so each hot pocket has the same amount.

Hey! I was wondering if one needs to use both almond and coconut flour? Can I use only almond flour or substitute the coconut flour for sesame seed-flour etc. (do not like the taste/smell of coconut)? And also, the almond flour I usually use is from the brand Sukrin, and it is fat reduced, can I use that for this recipe or should I buy a full fat/regular almond flour?

Sorry I was only thinking GF… wot about potato, coconut or green banana… I’m open to suggestions! Requirements at the kids party are; Gluten Free Dairy & Lactose Free Soy Free And 2 of the kids are totally nut free… all nuts… completely alergic

It’s my pleasure! And you can definitely at least double the batch, just depends on the capacity of your food processor. Could also use a stand mixer with a paddle attachment and do three batches on there 😉 xo!

Hi Tess! So happy you liked this! Regarding the coconut flour, have you tried other brands? I haven’t found that it leaves too strong an aftertaste (the almonds and coconut do make it slightly sweet, but not overwhelming). xo!

Hey, I made these a few days ago and (apart from completely forgetting to put cheese on half of them–my kids are very distracting!), they were delicious.

Quick question, though: my dough didn’t “ball” in the food processor and it wasn’t very sticky even though I added the prescribed amount of water. Do you think I should add more next time? And would it make it easier to press the dough thinner? Thanks!

This could either be because of a difference in the xanthan gum used (it varies in strength a lot from brand to brand), or you simply do need to add a bit more water next time (one teaspoon at a time). It’s definitely easier to press with more water. Hope this helps and happy you loved them! xo

I couldn’t wait to try these as this type of food is right up my street and I wasn’t disappointed! These were an absolute delight and although a little tricky to get the ends to seal (especially when u over stuff these like I did!) they were worth the effort. My only one complaint, it’s almost impossible to only have one!! Well done! 👍🏼

Hi Paola – Thank you so much for this idea. I cheated and used some of the Carb Balance wraps (4 grams carbs) and just did the same thing… Wrap with stone ground mustard, ham or beef slices, two slices of cheese, then fold them and bake. It literally took me about five minutes. Then into the small oven to brown. I’ll freeze when cooled and my hubby will have a quick grab item for breakfast.. Thank you again!

For everybody looking for xanthan gum, you can get it on Amazon or any number of other online sites that carry almond flour, and other low carb items . You use very little of it so an $6- $8 bag will last you all year and makes a HUGE difference in the texture of low carb baked goods….adds a bit of spring/bounce and moisture to them.

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